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Tourism and hospitality managemENT

The Tourism and  Hospitality Management Diploma Program includes most of the components required for a successful career in tourism and hospitality, students learn all the different aspects of the hospitality industry and all the departments that form an integral part of the tourism and hospitality industry from Destination Marketing and Development to develop and market a tourism destination, to Rooms Division (Front Office and Housekeeping, Facility Management), Managing Food & Beverage Operations, Marketing & Sales of the hospitality products and Convention Management & Service.

The program pays a special attention to the tourism industry and all the hotels’ supporting departments required performance to support the hotel operation (Human Resources, Supervision, Accounting, and Technology) including an interactive learning on how these departments operate, the special requirements needed to pursue a career in each of them, a detailed look at each department operations and understanding these departments’ role in a successful Hospitality operation.

Career Occupations: 

Front Desk Agent, Reservation Agent, Night Auditor, Switch Board Operator, Bell Person, Concierge, Room Attendant, Laundry Attendant, House Person, Room Service Attendant, Restaurant/Bar/Lounge Server/Busperson, Banquets’ Server/Busperson, Coordinator in Tourism Organizations, Sales/Marketing Coordinator, Catering/Banquets Coordinator.

This program is approval by the registrar of the Private Training Institutions Branch (PTIB/ PTIRU ) of the Ministry of Advanced Education, Skills & Training


Please note: This program is not eligible for the Post-Graduation Work Permit Program (PGWPP) offered by Immigration, Refugees and Citizenship Canada (IRCC). Students enrolled in this program will not qualify for a PGWP upon completion.

For more information on PGWP eligibility, visit:
🔗 IRCC – Work After Graduation




All applicants must 

1) British Columbia High School Diploma or equivalent qualification

2) In addition, student must have one of the following: 

  • Completion of 2 years of secondary education (including Grade 9-11 with a minimum of grade of C (from a country with principal language as English). 
  • Completion of 2 years at a post-secondary level accredited institution, English as mode of instruction.
  • Completion of graduation from language program with a minimum grade/level from a Language Canada accredited institution with an established pathway/articulation agreement direct entry to a diploma or degree program at public institution in Canada.
  • Canadian Academic English Language (CAEL) with overall score of a minimum score of 40. 
  • IELTS: minimum score of 5.5 and no portion under 5.0 
  • TOEFL: 46/120 iBT, PBT 457/677 
  • Duolingo English Test – Minimum score of 95 
  • PTE Academic – Minimum score of 43 
  • Cambridge English Qualifications: B2 First Exam (FCE) - Minimum overall score of 160 or C 
  • Cambridge Linguaskill – Minimum overall B2 level 
  • LANGUAGECERT Academic – Minimum overall B2 level 
  • The Michigan English Test (MET) - Minimum overall B2 level 
  • ITEP Academic – Minimum overall score of 3.5 
  • EIKEN – Minimum placement of Grade Pre-1 
  • A language standard (CLB or Accuplacer, etc.) may be used if the test is accepted by a third-party regulator or program funder.


    Mature Students Applicants:
  •  Applicant is 19 years or older at the start of the program and is Canadian citizen or permanent resident who cannot access is their educational records or provide sufficient evidence of secondary or post-secondary education as outlined above:.
  • Applicant provides attestation that they have completed at least three years of full-time instruction in English in a country where the English is one of the principal languages, and 
  • Applicant completes Accuplacer English Assessment (Next Generation: Reading, Writing, and Writeplacer)- with minimum score
        Reading - 235
        Writing - 235
        WritePlacer - 4 

Introduction to Travel and Tourism: An International Approach

Management of Food and Beverage Operations

Supervision in the Hospitality Industry

Basic Hotel and Restaurant Accounting

Hospitality Facilities Management and Design

Managing Front Office Operations

Managing Housekeeping Operations

Managing Beverage Service

Managing Hospitality Human Resources

Revenue Management

Security and Loss Prevention Management

Managing Technology in the Hospitality Industry

Hospitality Sales and Marketing

Convention Management and Service

Service Excellence

Hospitality Today

Coop Semester – 1

Coop Semester – 2

Coop Semester – 3

Coop Semester – 4

Around 18-24 months (960 hours for theory/instruction hours, and 960 hours for co-op work experience)